Zucchini noodles with lentil spelt kelognese

Ingredients for 1 servings:

• 150 g zucchini
• 70 g lentils, red
• 100 g spelt like rice
• ½ small onion(s)
• 750 ml water
• 1 shot of red wine, strong, dark
• savory
• salt and pepper
• chili flakes
• basil
• Sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian

Wash the zucchini and cut into long, thin strips. Chop half the onion into small cubes. Cook the red lentils and spelt together with the onion in about 3/4 liter of water. The peeled red lentils will be soft after about 5 minutes, the spelt takes longer. However, the spelt should still be quite firm, so cook them together for about 12-15 minutes. Once the lentil and spelt mixture has cooked for about 10 minutes, blanch the zucchini in boiling salted water with a pinch of sugar. I do this for about 3-4 minutes. It’s important that the zucchini doesn’t turn into mush and, above all, that it retains its color. A small splash of vinegar or lemon juice also helps. Let it float briefly, then drain and arrange it in a ring on a plate (preferably preheated). Season the lentil and spelt stew with savory, pepper, a pinch of grated chili peppers, and salt to taste. If you prefer a more conventional approach, you can use vegetable stock sparingly, but it’s a matter of taste. For color and a rounded flavor, I add a splash of dark red wine. It’s not necessary, but it works well here. Place the thickened lentils in the center of the swirl. Add a small, fresh basil leaf on top.